Summary
Fed-batch xylose fermentations with the yeastsCandida shehatae andPichia stipitis were conducted, using stirrer speed variation with the redox potential as control index to maintain oxygen-limited conditions. The best results were obtained withC. shehatae at 300 (±10) m V (relative to the standard hydrogen electrode), and these fermentation parameters compared favourably with those obtained previously with the dissolved oxygen tension as control variable. Redox control ofP. stipitis fermentations proved especially difficult. Cell growth during the fermentation was probably a major factor affecting redox potential.
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du Preez, J.C., van Driessel, B. & Prior, B.A. The relation between redox potential and D-xylose fermentation by Candida shehatae and Pichia stipitis. Biotechnol Lett 10, 901–906 (1988). https://doi.org/10.1007/BF01027003
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DOI: https://doi.org/10.1007/BF01027003